Tarlee: "They turned out great! We loved them! I ended up…" Read More
6Ingredients
30Minutes
340Calories

Ingredients

US|METRIC
  • 1 pound whole milk ricotta cheese (drained overnight)
  • 10 cones (sugar)
  • 3/4 cup semisweet chocolate chips (for dipping cones; optional)
  • 2/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup mini chocolate chips
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    NutritionView More

    340Calories
    Sodium7% DV170mg
    Fat28% DV18g
    Protein14% DV7g
    Carbs14% DV42g
    Fiber8% DV2g
    Calories340Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol25mg8%
    Sodium170mg7%
    Potassium190mg5%
    Protein7g14%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber2g8%
    Sugars31g62%
    Vitamin A4%
    Vitamin C
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Tarlee 4 months ago
    They turned out great! We loved them! I ended up coating the inside of the cones with the melted chocolate as well because I took some to my Mother and didn't want for the cones to get soggy, if she didn't eat them right away. Thank you for sharing your recipe.
    Brooke 7 months ago
    Great idea & so much easier than making cannoli shells. I do make my filling a little differently. I don’t drain the Ricotta overnight, I strain it in a strainer, let it sit an hour in the refrigerator & pour off any liquid that separates & forms on top. I then mix in 8oz of either strained marscapone or cream cheese to 2 lbs of Ricotta, mix in powdered sugar to taste & add finely diced candied maraschino cherries. I then sprinkle finely chopped pistachios on top of the filling. I felt the chocolate chips were too much when the cones was already coated with chocolate.
    Patti 10 months ago
    I followed the suggestion of coating the inside of the cone with chocolate to keep the cones crunchy. These were very good.
    Lissa Ditzig a year ago
    The cones turned out fine. i know the ricotta didn't get drained all the way as my cones started getting some soggy spots. I melted white chocolate chips and drizzled into the tip of cone & the lip of the cone. The filling was great; we have decided it would be better with some fresh berries instead of chocolate chips though. This turned out better than I thought & I learned a few lessons for next time. For the most part, this recipe is fairly easy to make. The hardest thing is getting the ricotta to drain.
    Chan a year ago
    This was pretty good, and it was pretty much exactly for 10 cones.
    Delpercio a year ago
    Amazing I added a little more powered sugar for flavor, next time I'll top it off with some pistachios.
    Don a year ago
    This recipe was so easy to follow that my 11-year-old daughter made this without any help. Totally delicious and a hit with the family.
    Mary a year ago
    Really great made them for early Father’s Day and birthday combined easy and delicious
    Wilson-Moore 2 years ago
    Really yummy! I couldn’t get the ricotta to drain but they were still good.
    ponyboy 2 years ago
    Made it a half dozen times and absolutely love it. I added a half a cup of heavy whipping cream to give it more fluff. Delicious and easy
    Gerard Matthews 2 years ago
    Easy, awesome, and a great family treat
    Gwen 2 years ago
    Delicious, and super easy using easy-to-get ingredients. Make for a nice, fancy-seeming treat for guests!
    Lorrie H. 2 years ago
    Fantastic! Easy and delilous!
    Shannon 2 years ago
    Pretty good. Would make again.
    Harriman 2 years ago
    Super easy I actually like it with a sugar cone better than the regular pastry
    Shanna H. 2 years ago
    Very yummy, great desert & way to use leftover ice cream cones. I didn't let the water drain out of the ricotta, and it tasted just fine, I just made sure not to spoon the filling in until it was time to serve them. Thanks for the recipe!

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